Saute mushrooms in olive oil, add fresh garlic about 5 minutes before mushrooms are done and set aside mixture. Melt butter in non-stick deep skillet over medium-high heat. Stir in orzo and saute until lightly browned, this gives the orzo a nutty flavor. Stir in chicken broth and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 – 20 minutes. Mix in Parmesan cheese, mushrooms and fresh basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs if desired.

Fresh basil provides a rich flavor. I recommed adding that ingredient at the end of the instructions, however if you prefer it cooked a little more, you can add it to the mushrooms once the mushrooms have begun to reduce. I would suggest cooking the basil no more than 10 minutes for the best flavor.